Backyard Gardens’ CSA: Week 4 – June 28, 2012

Greetings! Caroline here, I joined the crew mid-May and am thoroughly enjoying my time and and space here. Not to mention the awesome folks I get to work with. We began the week with a successful work party up in the big garden. Several people came out to lend us some hands in the never-ending weeding process. Many thanks to those who made it! If you missed it… there will be more and are welcome to volunteer anytime! Summer is moving right along; the bees are out and about the choi flowers, there’s lemonade in our glasses, and new exciting plants are popping up in the garden. In your box you will find Kohlrabi, or German Turnip, a unique looking veggie that can be eaten raw or cooked like any other Brassica (Broccoli, Cauliflower, Cabbage) but is milder and sweeter. Also, check out the sometime’s swirly garlic scapes, the flower stalk of the Rocombole garlic plant, which you can use just like garlic or even grilled. To top it off- snap peas for a healthy yummy midday summer snack. Enjoy the good eats!

Full Share:

1 Leaf Lettuce

1 Carrot Bunch

1 Scallion Bunch

1 Chard Bunch

1 Kohlrabi

1 lb Snap Peas

5 Garlic Scapes

 

Half Share:

1 Leaf Lettuce

1 Carrot Bunch

1 Chard Bunch

1 Kohlrabi

½ lb Snap Peas

5 Garlic Scapes

Recipes:

Kohlrabi and Radish Salad

1 medium kohlrabi, trimmed and peeled
4 radishes, sliced thin
¼ red onion, sliced very thin
2 teaspoons fresh lime juice
2 tablespoons extra virgin olive oil
Dash of agave nectar (optional)
Sea salt and freshly ground pepper
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh basil

Slice the kohlrabi very thin and cut into matchsticks. Place in a mixing bowl and add radishes, red onion, lime, olive oil and a pinch of sea salt.
Refrigerate for 15 minutes. Adjust seasoning, stir in herbs, and serve.

White Bean and Garlic Scape Dip

1/3 cup sliced garlic scapes (3 to 4)

1 tablespoon freshly squeezed lemon juice, more to taste

1/2 teaspoon coarse sea salt, more to taste

Ground black pepper to taste

1 can (15 ounces) cannellini beans, rinsed and drained

1/4 cup extra virgin olive oil, more for drizzling.

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired. Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt. Makes 1 1/2 cups.